Heart Warming Winter Soup

Embrace the cozy chill of the season with our 'Heart Warming Winter Soup,' a nutritious and flavorful bowl of comfort perfect for cold days. Packed with wholesome ingredients like hearty butternut squash, tender potatoes, vibrant kale, and aromatic herbs, this recipe celebrates the season's best produce. The soup begins with a fragrant base of sautéed onion, garlic, celery, and carrots, then builds layers of flavor with robust vegetable broth, tomatoes, and a blend of thyme, rosemary, and paprika. The final touch of fresh lemon juice and parsley brightens each spoonful, balancing the rich, earthy vegetables. Ready in just an hour, this soul-soothing soup is vegan, gluten-free, and perfect for meal prep or a warm family dinner.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion
• 4 garlic cloves
• 2 celery stalks
• 3 medium carrots
• 2 medium potatoes
• 2 cups butternut squash
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 bay leaf
• 3 cups kale
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley

Directions

Step 1

Heat the olive oil in a large soup pot over medium heat.

Step 2

Peel and chop the yellow onion into small pieces. Mince the garlic. Dice the celery and carrots into bite-sized pieces. Cut the potatoes and butternut squash into small cubes.

Step 3

Add the chopped onion to the pot and sauté for 3-4 minutes until translucent.

Step 4

Add the garlic and sauté for another minute until fragrant.

Step 5

Stir in the celery, carrots, potatoes, and butternut squash. Cook for 5 minutes, stirring occasionally.

Step 6

Add the canned diced tomatoes, vegetable broth, dried thyme, dried rosemary, paprika, and bay leaf to the pot. Stir well.

Step 7

Raise the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 25 minutes or until the vegetables are tender.

Step 8

While the soup simmers, wash and chop the kale into bite-sized pieces. Remove any tough stems.

Step 9

Once the vegetables are tender, remove the bay leaf from the pot.

Step 10

Stir the chopped kale into the soup and let it cook for an additional 5 minutes until wilted.

Step 11

Season with salt, black pepper, and lemon juice, adjusting to taste.

Step 12

Ladle the soup into bowls, garnish with fresh parsley, and serve warm.

Nutrition Facts

Serving size	3187.9 grams (3187.9g)

Amount per serving	% Daily Value*
Calories	1718

Total Fat 55.70g	71%
Saturated Fat 10.20g	51%
Polyunsaturated Fat 11.10g
Cholesterol 8mg	3%
Sodium 6544mg	285%
Total Carbohydrate 275.10g	100%
Dietary Fiber 61.00g	218%
Total Sugars 63.80g
Protein 49.90g	100%

Vitamin D 0IU	0%
Calcium 914mg	70%
Iron 20mg	112%
Potassium 8131mg	173%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 11.1%

Carbs: 61.1%